PENGARUH SUBSTITUSI TEPUNG QUINOA (CHENOPODIUM QUINOA) TERHADAP BAKING LOSS DAN MUTU SENSORIS KUE PUTRI SALJU

ZELIKA ROSYANA DEWI, . (2026) PENGARUH SUBSTITUSI TEPUNG QUINOA (CHENOPODIUM QUINOA) TERHADAP BAKING LOSS DAN MUTU SENSORIS KUE PUTRI SALJU. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

ABSTRAK Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung quinoa (Chenopodium quinoa) pada pembuatan kue putri salju terhadap baking loss dan mutu sensoris. Penelitian ini menggunakan metode eksperimen dengan Rancangan Acak Lengkap (RAL) satu faktor, yaitu persentase substitusi tepung quinoa terhadap tepung terigu. Perlakuan yang digunakan terdiri dari tiga, yaitu 10%, 20% dan 30%. Pengujian sifat fisik yaitu baking loss, sedangkan pengujian mutu sensoris dilakukan melalui uji organoleptik terhadap aspek warna, aroma tepung quinoa, aroma mentega, rasa tepung quinoa, rasa kue putri salju, dan tekstur kerenyahan. Panelis yang digunakan dalam penelitian ini berjumlah 45 panelis agak terlatih. Data uji sifat fisik baking loss menggunakan uji ANOVA, sedangkan data mutu sensoris menggunakan uji Kruskal-Wallis. Hasil penelitian menunjukkan bahwa substitusi tepung quinoa tidak memberikan pengaruh nyata terhadap baking loss, F hitung sebesar 0,03 dan F tabel sebesar 4,07, didapati F hitung lebih kecil daripada F tabel (F hitung < F tabel). Hasil penelitian uji mutu sensoris pada aspek warna, aroma, rasa dan tekstur kerenyahan pada putri salju juga menunjukkan bahwa tidak terdapat pengaruh nyata pada terhadap seluruh aspek kue putri salju substitusi tepung quinoa. Berdasarkan kesimpulan dari penelitian ini adalah kue putri salju dengan substitusi tepung quinoa sebesar 30% merupakan formula optimum yang dapat direkomendasikan dalam pemanfaatan tepung quinoa dalam olahan kue kering karena menunjukkan keseimbangan sifat fisik dan mutu sensoris. Kata kunci: Tepung Quinoa, Kue Putri Salju, Baking Loss, Mutu Sensoris ******* ABSTRACT This study aims to analyze the effect of quinoa flour (Chenopodium quinoa) substitution in the production of putri salju cookies on baking loss and sensory quality. This research utilized an experimental method with a single-factor Completely Randomized Design (CRD), specifically the percentage of quinoa flour substitution for wheat flour. The treatments consisted of three levels: 10%, 20%, and 30%. The physical property evaluated was baking loss, while sensory quality was assessed through organoleptic tests covering the aspects of color, quinoa flour aroma, butter aroma, quinoa flour taste, putri salju taste, and crispness texture. A total of 45 semi-trained panelists were involved in this study. Data on the physical property of baking loss were analyzed using One-Way ANOVA, whereas sensory quality data were analyzed using the Kruskal-Wallis test. The results indicated that quinoa flour substitution had no significant effect on baking loss, with an F_"calculated" value of 0.03, which is smaller than the F_"table" value of 4.07 (F_"calculated" <F_"table" ). The sensory evaluation results also showed no significant effect across all aspects (color, aroma, taste, and crispness texture) of the putri salju cookies substituted with quinoa flour. Based on these findings, it can be concluded that putri salju cookies with a 30% quinoa flour substitution represent the optimum formulation recommended for utilizing quinoa flour in pastry products, as it demonstrates a balance between physical properties and sensory quality. Keywords: Quinoa Flour, Putri Salju Cookies, Baking Loss, Sensory Quality

Item Type:	Thesis (Sarjana)
Additional Information:	1.) Dr. Rina Febriana, M.Pd 2.) Yeni Yulianti, M.Pd
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Zelika Rosyana Dewi .
Date Deposited:	21 Aug 2026 03:49
Last Modified:	21 Aug 2026 03:49
URI:	http://repository.unj.ac.id/id/eprint/72741

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